Local cheeses, such as Cowgirl Creamery's Mount Tam and Red Hawk, pair beautifully with figs oven-poached in red wine and spices.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. Put figs in an 8-inch square ceramic or glass baking dish. Pour port, wine, honey, and orange juice over figs. Submerge remaining ingredients in the liquid around figs. Cover dish with foil, and bake 1 hour.

  • Remove foil; continue to bake 45 minutes more, basting 2 or 3 times with accumulated juices. Let cool completely, turning figs occasionally to keep moist.

  • Transfer figs to a plate. Pour liquid through a fine sieve into a bowl; reserve for fig vinaigrette. Discard solids. Figs can be refrigerated in an airtight container up to 3 days.

Reviews (3)

11 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Hi the link to fig vinegarette is not working.... I really need it sooon. Thanxs
Rating: Unrated
umm, those four stars in my previous comment were a word for a type of party where you serve mixed drinks (named after rooster tails) but i didn't know it would be censored out - sorry!
Rating: Unrated
I made these yesterday for a cocktail party served with brie and baguette and they got rave reviews! Some figs seemed like they might be starting to go so I quartered each fig before poaching to make sure they were fresh. I did make some mods to avoid running to the store; here's exactly what i used: 1/4 c. port, 1/4 c. water, 3 tbsp. honey, 1/4 c. orange juice, 1 stick cinnamon, sprinkle of powdered vanilla (common here in france), 2 whole cloves, 1/2 t. peppercorns